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Roasted brussels sprouts salad in a wood bowl with copper fork.

Roasted Brussels Sprouts Salad

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Tamara Andersen
Raw and roasted brussels sprouts tossed with toasted hazelnuts, pomegranate arils, sweet pepper, and a blood orange and pomegranate vinaigrette... it's a lovely, fresh side dish for your holiday table or anytime!
5 from 3 votes

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Salads, Side Dishes
Cuisine American
Servings 6 servings
Calories 174 kcal

Equipment

Ingredients
 
 

  • 1 ½ pounds brussels sprouts
  • 2 shallots - sliced thin
  • 2 ounces hazelnuts - toasted and chopped
  • 2 mini peppers (or 1/2 of a large pepper) - sliced thin
  • ½ cup pomegranate arils - more for garnish!
  • blood orange and pomegranate vinaigrette
  • manchego cheese - to garnish

Instructions

  • Preheat the oven to 400°. Trim half of the sprouts, cutting about ¼" off the thick stem end. Remove any damaged or browning leaves. Slice thin with a very sharp knife. If you're brave enough to use a mandoline, go for it. Add the thinly-sliced shallots. Toss with a few drizzles of olive oil, and season with salt and pepper.
  • Place the prepared brussels sprouts in the preheated oven. Roast until the edges are browned and some of them are crispy. This should take 8-12 minutes. While the brussels roast, make the vinaigrette. Cool completely.
  • Trim the remaining sprouts, cutting about ¼" off the thick stem end. Remove any damaged or browning leaves. Cut them into chunks. Pulse in a food processor until chopped as shown.
  • Add the roasted and raw brussels sprouts, toasted hazelnuts, sliced sweet pepper, and pomegranate arils to a large salad bowl. Drizzle with the blood orange vinaigrette. Toss to combine. Season with sea salt and fresh ground pepper.
  • Garnish the tossed salad with manchego shavings and more pomegranate arils. Serve with additional vinaigrette and cheese. 

Notes

Macronutrients do not include manchego (as amount varies too much), and does include 1 tablespoon approximately of the pomegranate and blood orange vinaigrette.

Nutrition

Calories: 174kcal | Carbohydrates: 20g | Protein: 6g | Fat: 1g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com